Everyday White Bread

[JuliaBalbilla]

Name of Recipe:  Everyday White Bread (with photo)

Makes 1 large loaf

Ingredients:
15g fresh yeast
300g (approx) sparkling water, at room temperature (see Tips/Hints below)
500g strong white bread flour
¾ teaspoon salt
15g olive oil

Preparation:
Add the yeast and water to the TM bowl.
Mix for 2 minutes / Temp. 37° / Speed 1.
Add the remaining ingredients in the order given above.
3 minutes / Knead
Leave in the TM bowl until the dough has rested and is touching the lid.
12 seconds / Knead
Tip the TM bowl upside down on a lightly floured surface .
Loosen the blades by undoing the blade unit at the base. The weight of the blades will help the dough to drop out of the bowl onto the surface.
Pull any remaining bits of dough off the blades and out of the bowl.
Shape into a ball, place in an oiled bowl and cover with clingfilm.
Leave until the dough has almost doubled in size (about an hour).
Gently knock back, face downwards into a rectangle, one side being the same length as the tin.
Roll the dough towards you as tightly as you can.
Flatten and stretch the ends and tuck them underneath so that they meet up in the middle.
Place into a 900g / 2lb loaf tin, cover with clingfilm and prove until the dough reaches the top of the tin.
Make some diagonal slashes across the top or one long one across the length and bake at 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour] for 30-35 minutes until golden.
Cool completely on a wire rack.

Tips/Hints:  The amount of water you need can depend on the heat and humidity of your kitchen. It can also depend on the flour you are using. I used very strong Canadian bread flour, which like wholemeal, needs much more water than ordinary bread flour.

Origin:  This recipe is based on one that I made during a bread making course at the Míele Experience Centre in Abingdon and I have adapted it for making in a Thermomix.
   
Photo:  For a larger image see:  http://www.flickr.com/photos/34648965@N03/6363515255/in/photostream

[Katya]

This looks amazing Julia.  Am I right in thinking that it needs 3 rises (1 in TMX bowl, 1 in bowl with cling film and one in tin)?   Is there any particular reason for this or could one of them be cut out?

Thanks

[JuliaBalbilla]

Hi Katya, thank you!  Yes, there are 3 rises as you described, but that is purely habit.  You could certainly cut out the one in the TM bowl and just shape it into a ball for rising in a mixing bowl or whatever.  However, according to bread experts, the more risings the better as it improves the quality and flavour.  Perhaps no more than 5 in total because the yeast will start to weaken. 

BTW, I know mentioned clingfilm, but loathe the stuff, so I went out and bought a couple of shower caps which serve the purpose brilliantly

JB

[achookwoman]

This look lovely JB. I also use shower caps.  The less waste the better.   Some home bakers put a plate on top,  but with the shower cap you can see what is happening. I have tried the 3 risings but can't determine much difference.  It is the same with Dan Lepard's 3 kneadings .  I couldn't see or taste the difference.

[fundj&e]

I have tried the 3 rise too, (blind test with DH) he liked both lol
 I use a tea towel or a plate

[JuliaBalbilla]

I think the 3 risings is just habit.  I only do 1 initial knead then after the first rising I just shape the dough rather than do endless kneading.  In the Dan Lepard book I have he suggests doing lots of little kneadings of about 10 seconds (as I recall) but you have to remember to keep doing it throughout the day.

I use damp tea-towels for the final rising of bread that is not baked in a tin such as boules, baguettes etc.

JB

[achookwoman]

JB, Dan has 30 min. Between 3 kneadings.  I use a spray bottle with water and spray free formed bread with this ,  at the second rise.   I even spray over an egg wash, with water.

[cookie1]

The more I hear about Dan Lepard books the more I like the sound of them. I might have a look in Melbourne next week (if Qantas lets me go) and then order them from Book Depository.

[Katya]

cookie - Dan has a regular column in the Guardian so you should be able to find a lot of his recipes online at the Guardian website
http://www.guardian.co.uk/profile/danlepard

[cookie1]

Oh Thank you Katya. It is a wonderful site.

[DizzyGirl]

I have decided to ask DH for a bread making recipe book for Christmas, and I have heard many members talk about Dan Lepard.

Which book of his do you recommend?

thanks

DG xxx

[JuliaBalbilla]

I have Dan's 'The Handmade Loaf' which is excellent IF you are prepared to use a sourdough starter for the majority of the recipes.  Personally I would recommend Richard Bertinet's 'Dough' ISBN 1856267628 to start with and you can also find one of his recipes, converted for the TM here. 

JB

[jferguson]

I cannot get fresh yeast, can I substitute with dried yeast?  And is it 15g of dried yeast?  Cheers

[cookie1]

I usually use about 2 teaspoons dried yeast for about 500g flour. Hope that helps.

[JuliaBalbilla]

You ususally need half the weight of dried to fresh, so a 7g scahet of dried would be fine.  Actually, when I make this recipe I tend to use 10g fresh or even less and leave to prove for longer.  Makes a better loaf I feel 

JB